To make Dutch Beef


Take the lean Part of a Buttock of Beef raw, rub it well with brown Sugar all over, and let it lye in a Pan or Tray two or three Hours, turning it two or three times; then fait it well with common Salt, and Salt-petre, and let it lye a Fortnight, turning it every Day; then roll it very strait in a coarse Cloth, and put it in a Cheese-press a Day and a Night, and hang it to dry in a Chimney. When you boil it, you must put it in a Cloth; when it is cold, it will cut in Slvers as Dutch Beef.